Bourbans 72
Traverse City, Michigan
Serves 4 (One serving equals 3 ramekins)
This recipe gives the illusion of fancy and complicated, but takes less than 10 minutes to prep, and is incredibly budget friendly. Literally translated, it’s simply escargot with spinach.
INGREDIENTS:
• Two 7-8 Oz. Cans Escargot Snails
• 4 Oz. Feta Cheese, crumbled
• 1 Small Shallot, finely minced, about 1 Tbsp. 2 Pre-made Puff Pastry Sheets, defrosted
• 2 Packages Creamed Spinach, frozen
• 2 Small Cloves Garlic, finely minced
• 2 Tsp. Olive Oil
• 1/8 Tsp. Pernod in each ramekin
• 1 Beaten Egg
• 1 Pinch Sea Salt
HARDWARE:
(12) 1.5 Oz. Ceramic Ramekins
COOKING DIRECTIONS:
• Preheat oven to 400 degrees.
• Use a ramekin to cut 12 rounds from the defrosted puff pastry sheets; set aside.
• Coat ramekins with olive oil. Defrost the creamed spinach (or use your own favorite creamed spinach recipe).
• Mix the spinach with the crumbled feta, minced garlic, and shallot. Season with salt and pepper to taste. Mix well.
• In each ramekin, place one Tbsp. of the spinach mixture and 2 escargot snails; top with enough spinach mixture to fill to just below the rim. Give everything a gentle tap down and, if needed, top with a little more spinach mixture until filled just below the rim. Add a whisper of Pernod to each. Top each filled ramekin with a round of puff pastry. Brush the tops with beaten egg and sprinkle with coarse sea salt. Place ramekins on a baking sheet and bake 10-15 minutes, or until the puff pastry is golden brown. That’s it! Super easy. Amusez-vous!
SERVING DIRECTIONS:
Place three ramekins on each of four individual serving plates and garnish in the center with micro greens tossed in a little vinaigrette, seasoned with salt and pepper.
